Cooking, Eating, and Drinking on the North Shore (and beyond)

A few years ago I spent a month at an artist’s colony, where, on Sunday nights, all the writers and artists would cook together. The administrator of the program made a raw beet slaw, telling us that no matter how we felt about beets, we would all like it. And we all did.

(thanks, tinyfarmblog!)

The Slaw

Finely shred two to three of your beautiful CSA beets until your fingers are tired and stained red. Then shred of slice very finely half a head of cabbage, a small onion, a pepper, and as many carrots as you have wilting in the bottom of your refridgerator. Add a bunch of parsley or cilantro. Mix together, wash your hands, and make the vinaigrette.

The Vinaigrette

1 clove of garlic (or more) mashed and diced

1/2 tsp cumin (if you used the cilantro)

1/2 tsp oregano (if you used the parsley)

1/4 cup cider vinegar or lemon juice

3/4 cup olive oil

salt and pepper to taste

Pour the vinaigrette into the slaw and mix. Put in the refrigerator for a few hours to let the flavors get to know each other.

Thierry’s Favorite Beet Salad

My brother-in-law is French and this is his favorite salad. Are you going to argue with a Frenchman about food?

Boil a bunch of baby beets until tender (this takes a long time, don’t get discouraged, but make sure to start cooking before you are hungry). Remove from the water and let cool.

While the beets are cooling, prepare a nice bed of CSA Arugula or other spicy lettuces. Crisp up a few slices of Haloumi cheese in your favorite olive oil. Drain on a clean rag or paper towel.

Once everything has cooled, slip the skin off the beets and place them whole or sliced on the lettuce. Garnished with dry-roasted walnuts or pine nuts, the Hauloumi, and red onion slices.

Make a vinaigrette using 1 part orange juice (with zest if you’re using a real orange) to 2 parts olive oil. Add homemade croutons and dress.